Thesis

Pickering Emulsion Stabilized by Unfractionated White Turmeric (Curcuma zedoaria) Pomace: A Study on the Physical Stability

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Flour is one of the biscuit ingredient that contribute to the crucial role in biscuit. It contains several
main components which include gluten, starch, protein, and water. The presence of gluten in the
flour can affect its rheological qualities, which aid in the development of biscuits with both pleasing
sensory and appropriate physical properties. However, due to the growing demand for healthier
options, gluten-free phrases are becoming more prevalent. Providing healthier alternatives does not
constitute a simple matter, evolving gluten-free flour alters the physical and sensory qualities of the
final product. To improve the quality of gluten-free bakery products, a variety of approaches will be
used, including the use of different starches (tapioca, potato, cassava, or rice), gums and
hydrocolloids. Thickener is one of the solution that can improve the quality of the final product by
managing the water binding, creating a gel network structure that can increase the dough’s
intermolecular viscosity and stabilizing the GF system. This study was aimed to compare the effect of
different thickeners (guar gum, xanthan gum, gum arabic, and gellan gum) towards the physical and
sensorial properties of gluten free biscuits. Physicochemical analysis done in this study included
dimension, moisture, and texture. Sensory analysis done in this study included hedonic for
appearance, hardness, chewiness, crispiness, and aftertaste. The results showed that guar gum
application had the most similar physical characteristics with the gluten based biscuit in terms of
weight (2.08g), height (0.49 cm), and spread factor (6.17). Meanwhile, xanthan gum produced the
most similar results to the positive control in terms of biscuit diameter (3.02 cm). Same result was
shown in the biscuit moisture, xanthan gum has the closest moisture content to a gluten-based
biscuit (2.38%). Guar gum has the texture that is most similar to the control, at 701.33 g. Meanwhile,
according to the sensory assessment results, gum arabic has the second greatest hedonic value in all
aspects except appearance, where gellan ranks second.

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Availability

Detail Information

Series Title

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Call Number

FT 24-016

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

sensory
biscuit
physical
Gluten-free
Thickener

Specific Detail Info

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Statement of Responsibility

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Other version/related

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